Ingredients

• 1/2 cup creamy peanut butter (Wegmans brand)
• 1/2 cup butter softened
• 4 eggs
• 1 (18.25oz) package butter cake mix (Duncan Hines)
• 2/3 cup water
• frosting:
• 1 cup peanut butter
• 1/2 cup butter softened
• 4 cups confectionary sugar
• 1/3 cup heavy cream

Directions

1. preheat oven to 325, grease and flour two 9inch road cake pans

2. combine 1/2 cup peanut butter and 1/2 cup butter, cream until light and fluffy

3. add eggs one at a time, mixing well after each one

4. add cake mix alternately with the water, stir until just combined and pour batter into prepared pans

5. bak 325 fro 25 min or until cake test is done

6. allow cake to cool in pan for ten min and then turn out onto a cooling rack to cool completely

7. assemble and frost with peanut butter frosting once cool

8. to make frosting: combine 1 cup peanut butter, and 1/2 cup butter together until light and fluffy, then add powerderd sugar. mis in enough cream to make the frosting of a spreading consistancy, and then apply to cake

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